Cheese and its nutritional

value

In any time in history should we run to, we will discover multiple myths, legends and traditions that promptly connect us to the our nutrition with this wonderful product. The cheese. Its story is as long lasting as ours. It begins through the mythical times and seemingly, through our adoration, the art of cheese makers and the recognition of the uniqueness of greek cheeses, it will always follow us…

Protected Designation of Origin products are bound by the 510/2006 regulation (EK) of the 20.03.2006 Council about protecting the Designation Origin of the agricultural products and aliments.

Designation of Origin: the name of a region, a specific place or, in exceptional cases, a country, which is used to describe an agricultural product or aliment that originates from that region, specific place or specific country, whose quality or characteristics are essentially or exclusively due to the specific geographical environment comprising the inherent natural and human factors, whose production, preparation and processing take place in the demarcated geographical area.

Thus, in order for a cheese to bear the title of PDO product, it must:

  • Be manufactured and matured exclusively and only within a legally defined geographical area.
  • The milk as raw material must come from animals that are bred traditionally in the area stated
    above, whose diet is based on its natural flora.
  • Be produced in a traditional manner, according to the experience and the cheesemaking
    techniques of the area.

Until today, a total of 21 Greek cheeses with Protected Designation of Origin (PDO) have been recognised, according to the Community legislation, with the Greek Feta Cheese serving as capstone.

Cheeses must be stored at a temperature of 1-4 degrees Celsius. It is important to buy as much cheese as you need to cover your nutritional needs, for the span of 2-3 days. Alternatively and more practically, prefer vacuum-packed cheeses, or cheeses in a container with natural pasteurized brine.

A good quality preservation jar is ideal for storing cheese, provided that you do not place soft and hard cheese products together. For soft cheeses, it might be best to return the quantity you wont be consuming back into the fridge as soon as possible. On the other hand, for hard and semi-hard cheeses, it is suggested to be left out of the fridge in room temperature before they are consumed, because that way they release all of their aroma and flavor.

To properly cut cheese, the knives you use must be sufficiently sharp so as not to damage the cheese structure when cutting. It is also beneficiary to purchase special cutting knives that have two small tips on their edge, making it easier to serve very small pieces. A wooden cutting board will also be very useful. Be extra careful when cleaning the utensils you use. Don’t cut different types of cheese without first cleaning the knife and the wooden cutting board. Also, don’t place the soft and hard cheeses on the same platter when serving them. The different ways they are processed also give them different characteristics. The aroma, flavor and texture are factors that should not be concealed, so that you can discover them in their entirety. The shapes of the pieces of cheese vary. Slices, triangles, cubes or small rectangles. You can, of course, grate hard cheeses.

Particular attention should be paid to the method of consumption of each cheese. That is because factors such as hardness, saltiness, texture, flavor and aroma differ for each type causing alterations to gastronomic results.

Specialists agree that cheese is highlighted when eaten raw. Enjoy it on the table, in salads or cooked with other products, with meat, pasta, in sauces, in various pies or even in desserts. Some types of cheeses have excellent results, such as froumaela, when baked or fried even without an oil base. Put your imagination and creativity to the test by having top gastronomic allies by your side.

Cheese, since the ancient times has been an excellent solution for long term preservation of milk. We would therefore define the production of cheese as the process of separating the solid components of milk from the whey into a new product with a new texture, taste and aroma, which, however, retains all the advantages of its raw material: proteins, calcium, fats, vitamins as well as a series of salts and trace elements. Another strong advantage of cheese is that due to its much smaller volume compared to milk, it is better absorbed by the body.

Although there are many varieties of cheese available with different textures, tastes and aromas, all types retain some basic characteristics that make them valuable for human nutrition. Therefore, cheese is a very beneficial product for humans and at the same time a delicious and filling suggestion for every meal at all times of the day. Due to their nutritional value, it is necessary to consume them 2-3 times a day.

Calcium: Perhaps the most well known ingredient of cheese and all dairy products is calcium. The calcium we absorb everyday from our diet is the main “building material” of our bones, since it contributes to the formation of dense and strong bones, by forming hydroxyapatite crystals with phosphorus. It also plays an important role in the blood clotting process, in the functioning of the nervous and muscular systems, in the regulation of many enzyme systems of our metabolism and in the regulation of blood pressure. Insufficient calcium intake is the most important nutritional risk factor for the occurrence of osteoporosis. Although the calcium content of cheeses varies depending on the type, in most cases 60g of cheese provides us with 30-60% of the Recommended Daily Intake of calcium.

Vitamins: The vitamins we intake from dairy products are:

  • Vitamin A: essential for great vision, helps with the body’s defence mechanism, bones, hair, teeth
    and gums.
  • Vitamin B2: necessary for converting protein, fat and carbohydrates in food into glucose, so that
    cells can use it as energy. It plays a significant role in protecting the antioxidants, it is crucial for
    maintaining the eyes in good condition and finally keeps the skin and hair healthy.
  • Vitamin B12: helps with youthful development, keeps the nervous system healthy and improves
    concentration, memory and balance.
  • Vitamin C: boosts the immune system by increasing the blood’s resistance to infections, such as
    colds and the flu. It is also an antioxidant that performs various roles in the body, as it helps with
    gum and tooth health, wound healing, stimulating the production of white blood cells, absorbing
    iron from food and forming red blood cells.
  • Vitamin D: ensures strong bones by helping to concentrate calcium and magnesium in the bones.
    It is also necessary for the absorption of calcium from food, and is related to lung proper function.
  • Vitamin E: is an antioxidant that neutralizes harmful free radicals in the body, which cause
    changes in the DNA of cells. It is very important because it offers cardiovascular protection and
    enhances the utilization of vitamin A.
  • Vitamin K: helps with blood clotting and plays an important role in the production of proteins that keep teeth healthy.

Proteins: Cheese products are a rich source of proteins, which are necessary in a humans diet. Proteins are made of amino acids, 22 in total, 8 of which are essential. Lack of one of the essential amino acids causes the ineffectiveness of the rest. Cheeses are a rich source of the type of protein, which provides the appropriate balance of the 8 essential amino acids. Also, the protein in cheese has the greatest biological value- after that of the egg- and the property of complementing each other with the proteins of other basic foods, such as bread, increasing their biological value. Due to the maturation that the cheese undergoes, the protein breaks down into peptides of low molecular weight, making it more digestible and fully assimilated by the body.